Sweet 'n' Sour Sauce

This recipe is based on one by Barbara Tropp, one of the leading authorities on Chinese cooking. It's got just the right amount of sweet and tart, punched up with the heady flavors of ginger and garlic. Serve with Heart-Shaped Wontons, fried wonton skins, or as the sauce for Sweet 'n' Sour Shrimp or Chicken.

In a small saucepan, heat the oil. Stir in the garlic and ginger and cook until they soften; do not let them brown. (You may need to turn the heat down so they slowly sizzle.)

Stir in the liquid seasonings (except for the cornstarch mixture). Let the mixture come to a boil. Reduce the heat and simmer for about 1 minute, stirring, to allow the flavors to blend. Stir in the cornstarch mixture and heat until the sauce is glossy and tastes cooked through. Turn off heat and cover to keep warm. Sauce will keep refrigerated several days. Serve warm (reheat if necessary).